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Buttermilk Fried Fish & Coleslaw

Name: Buttermilk Fried Fish & Coleslaw
Prep time: 1200 s
Cook time: 2520 s
Total time: 3720 s
Yield: 4
Ingredients: 800 grams Nestle Milkpak UHT; 4 1/2 cups Wheat flour whole-grain; 1/2 Head Cabbage raw; 4 Fillets Fish salmon Atlantic farmed raw; 2 Units Peppers jalapeno raw; 2 teaspoons Mustard prepared yellow; 1/2 cup Oil olive salad or cooking; 1 Medium Onions raw; 1/4 cup Parsley fresh; 1 1/2 teaspoon Spices pepper black; 1 teaspoon Peppers hot chili red raw; 1/2 teaspoon Salt table; 1 liter Oil corn and canola; 4 tablespoons Vinegar distilled

62'

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Golden brown and buttery, this recipe creates fish that looks as good as it tastes! Marinated in NESTLÉ MILKPAK UHT Milk, flour and spices this recipe is perfect for luncheons and dinners.

Not included in this recipe

Treenut

Peanuts

Egg

Crustaceans

Dinner

Lunch

Second course

Ingredients

Servings

- 4 Portions +

Nestle Milkpak UHT

800 grams Nestle Milkpak UHT

Wheat flour, whole-grain

4 1/2 cups Wheat flour, whole-grain

Cabbage, raw

1/2 Head Cabbage, raw

Fish, salmon, Atlantic, farmed, raw

4 Fillets Fish, salmon, Atlantic, farmed, raw

Peppers, jalapeno, raw

2 Units Peppers, jalapeno, raw

Mustard, prepared, yellow

2 teaspoons Mustard, prepared, yellow

Oil, olive, salad or cooking

1/2 cup Oil, olive, salad or cooking

Onions, raw

1 Medium Onions, raw

Parsley, fresh

1/4 cup Parsley, fresh

Spices, pepper, black

1 1/2 teaspoon Spices, pepper, black

Peppers, hot chili, red, raw

1 teaspoon Peppers, hot chili, red, raw

Salt, table

1/2 teaspoon Salt, table

Oil, corn and canola

1 liter Oil, corn and canola

Vinegar, distilled

4 tablespoons Vinegar, distilled

Average price

554

Buttermilk Fried Fish & Coleslaw

Nutritional Facts

84%

Daily Value

1691

Kcal/serving

Nutri value

Go to instructions

Instructions

6 Steps

62'

Total

20'

Preparation

42'

Cooking

Waiting

Step by step

1 of 6

Step 1

To make the vinaigrette, slowly whisk mustard, red wine vinegar and salt in medium bowl until well blended. Set aside.

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2 of 6

Step 2

To make the coleslaw, cover sliced onions with red wine vinegar in a small bowl for 5 minutes then drain and discard vinegar. In a large bowl, mix cabbage, parsley, jalapenos, salt and the sliced onions together. Pour in enough vinaigrette to moisten the slaw, combine, taste, and adjust seasoning.

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3 of 6

30'

Step 3

To make the fried fish, season the fish with some salt. Pour the buttermilk over the fish, cover and let it sit for 45 minutes in fridge. Check on it after 30 minutes to make sure that the fillets are still intact and not breaking (which they shouldn't). In order for the fish to not break apart, do not leave it sitting for more than 45 minutes.

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4 of 6

Step 4

Pour vegetable oil into a large pot, filling it no more than halfway. Place the pot on burner over medium heat until temperature of oil is 325 F. THE RIGHT TEMPERATURE IS VERY IMPORTANT.

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5 of 6

10'

Step 5

In a shallow dish, combine flour, red chillies, salt and pepper. Remove fish from buttermilk, one at a time, wiping excess buttermilk and place in seasoned flour. Coat the entire fish, shake off excess flour, and dip back into buttermilk. Repeat the flour coating process again to produce a thicker and crunchy coating on fish. Do this for the rest of your fillets.

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6 of 6

Step 6

Fry the fish in the hot oil. Fry the fish until cooked through, golden and crispy, about 7 minutes. Drain on paper towels and allow to cool a few minutes before serving with coleslaw

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